Hams and tasting the saucisson

We decided the saucisson we made a while ago was ready to taste. It was quite firm when squeezed and looked and smelled ready.
It was DELICIOUS! We could have put fewer lumps of fat, and cut them up smaller for a more shop bought look, but despite that they have come out very VERY well.

We want to get some more on soon, plus some streaky bacon and we still have a leg to do something with. I favour wet cured but we will see.

The two hams we are drying seem to be going well, no sign of rot or maggots. They won't be ready for a few months yet. One of them is feeling quite firm (not sure if this is good or not, I have read you can dry them too fast, then they feel hard but they are still wet on the inside and don't continue to dry properly - so many things to go wrong). They are pretty mouldy but apparently this is ok as long as they don't smell rotten. They smell of parma ham to me!